Grandmas Giblet Chicken Gravy Recipes

GIBLET GRAVY I

Steps:

• In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
• Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
• Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

GRANDPA'S OLD FASHIONED GIBLET GRAVY

Steps:

• 1. Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
• 2. Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
• 3. Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
• 4. Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
• 5. Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
• 6. When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
• 7. Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
• 8. Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
• 9. Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
• 10. Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
• 11. Make Gravy
• 12. Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
• 13. Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
• 14. Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
• 15. NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.

GRANDMA'S GIBLET/ CHICKEN GRAVY

Steps:

• 1. Mix first five ingredients in medium sauce pan; add broth to the consistency you prefer. Simmer for 5 minutes

GRANDMA'S TURKEY GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

GRANDMA CHICKEN (CHICKEN AND GRAVY)

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.